Description
Goat Cheese Strawberry Salad is one of my favorite summer salads that combines deliciously fresh strawberries, tangy goat cheese with a creamy balsamic poppyseed vinaigrette. It is a perfect side dish or a light main meal.
Ingredients
Scale
For the Strawberry Spinach Salad:
- 3/4 cup raw pecans
- 1/2 small red onion, thinly sliced
- 10 ounces 50/50 arugula and spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- 4oz goat cheese, cut into small pieces
For the Poppyseed Dressing:
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons poppy seeds
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 350F. Lining a baking sheet with parchment paper, spread the pecans in a single layer. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Move to a cutting board and give a rough chop.
- In a bowl, place the sliced onions and cover with cold water. Let sit while you prepare the rest of the salad. This keeps their flavor but releases the intense onion bite.
- In a small bowl, whisk together all the dressing ingredients until well combined. Set it aside.
- Using a large serving bowl, place the 50/50 salad blend. Add the strawberries. Drain the red onion and add it as well. Drizzle half the dressing over the salad and toss to coat the leaves. You want the spinach leaves to moisten nicely but not swim in the dressing. Add a little more if needed to suit your preferences.
- Sprinkle in the goat cheese chunks and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
Notes
- Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftover, undressed salad in the refrigerator for up to 4 days.
- Adding grilled chicken would make this a great main dish.
- Refrigerate leftover dressing in an airtight container for 5 days, then shake before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American